I’ve been craving for spicy food lately. Yes! I do realize that it is summer and it’s burning hot, but I have come to the conclusion that eating spicy food in the hot weather can melt some calories that I’ve been collecting since the last few months in the winter as an alternative way to exercise because I would be sweating a lot from eating spicy food.
Okay… ok…that is just my excuse since you might have already noticed that I am addicted to chilies! So, this time I took out a package of rock cod fillet (kindly donated to me from my brother-in-law who loves fishing so much) from the freezer to unthawed and thinking of making spicy fish salad with the gorgeous asparagus I got the day before from the local supermarket.
What you need:
6 oz Rock Cod
fish fillet, cut into thin slices
2 cups
Asparagus, cut into 1-in long
1/4 cup
carrot shredded
1/4 cup red
onion thinly sliced
1 1/2 tbsp
fish sauce
1/2 tbsp
sugar
1 1/2 tbsp
rice vinegar
1 tbsp fresh
squeeze lime juice
1/2 tsp
fresh ginger finely grated
3-4 medium
Thai red chilis
2 cloves garlic finely grated
How to:
- Bring
water to a boil and add a pinch of salt
- Blanch
asparagus in hot boiling water for about 2-3 minutes or until they turn bright
green and immediately using a slot spoon to take them out (you will need the
same boiling water to cook the fish) to shock them in the ice water bowl (you
should have it ready first) to stop the cooking process, drain and set them
aside
- Cook the
fish in the same pot of boiling water for about 3 minutes. Do not overcook the
fish! Take the fish out after it’s cooked and put it in the large mixing bowl
with the blanched asparagus, shredded carrot, red onion sliced, and set aside
- whisk
together the fish sauce, rice vinegar, sugar, lime juice, grated ginger, garlic,
chili to incorporate all the flavors and until all the sugar is dissolved - pour the dressing over the prepared salad bowl, mix well and let it sit for another 5 minutes to blend all flavors together
Enjoy!
^__^
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